RELIGIOUS ORDERS

Abbeys served thousands of pilgrims

Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served at that time.

The strong sense of stewardship in

the abbeys led to the establishment of

n of detailed accounting system.

These records show that a specified

per capita per diem food allowance

was in effect, thus creating an

effective day cost accounting system.

ROYAL AND NOBLE HOUSEHOLDS

Numbered as many as 150-250

persons

Because labor was cheap and readily

available, a large staff of workers was

employed to prepare foods.

Rank was evident in the division of

labor

As time passed, discovery of the

causes of food spoilage led to the

improved practices in food

storage and in food preparation in

these noble household.

Employees’ dress changed to

show some regard for the tasks

they performed by becoming more

practical.

Historically, the evolution of

public eating places was

stimulated by people’s desire

to travel.

Religious pilgrimages played

an important role in

establishing inns of France

and England.

The origin of the restaurant

concept, however, has been

traced to the cook shops of

France.

The word restaurant comes from

the French verb restaurer, which

means “to restore” or “to refresh”.

It is said that the earliest

restaurants had this Latin

inscription over their doorway:

“Venite ad me qui stomacho

laoratis et ego restuarabo vos”

Come to me all whose stomachs

cry out in anguish, and I shall

restore you.

1902- AUTOMAT,

first opened in

Philadelphia by

Horn and Hardart

- patterned after

a “waiterless”

restaurant in Berlin

- “nickle in a slot”

1921- PIG STAND, America’s first drive

in restaurant opened by J.G. Kirby

- Service at the barbeque themed

Pig Stand was provided by

waitresses who jumped up on

running boards of automobiles

1921- WHITE CASTLE by Billy

Ingram and Walter Anderson

- pioneer of many fast-food

concepts still in use today such as

strict product consistency, unit

cleanliness, coupon discounts,

heat resistant cartons and folding

paper napkins.

1920’s-1930’s- J. Willard Marriott

and his future wife Alice opened a

nine-seat root beer stand

1934- development of the soft ice-

cram machine by Thomas Carvel,

a former compressor mechanic

and test driver who opened the

first DAIRY QUEEN

1933- fine dining restaurants

and deluxe supper clubs

featuring live entertainment

1941- Carl N. Karcher opened a

hotdog cart that later evolved into

a drive-in barbeque joint and then

a quick service operation featuring

hamburgers and chicken

sandwiches.

1950- an industrial caterer ,

William Rosenburg, opened a

doughnut shop featuring fifty-two

varieties of doughnuts

Late 1958- Pizza Hut was

opened followed by Domino’s

and Little Caezar’s

1961- Mo and Dick McDonald

opened a 600-square-foot facility

which violated a basic rule of

restaurant design by exposing the

entire kitchen to the public.

FAD – usually fun

innovations that add interest and excitement

TRENDS- fueled by

such present condition as the state of economy and changes in lifestyle

1. COOK/CHILL METHOD-

Food production method in

which food is prepared and

cooked by conventional or

other methods, then chilled

and refrigerated for use at a

later time.

2. The fine dining

restaurant business is

down, but interest in

cafes and bistros are

increasing.

3. UPSCALED MENUFancier, more expensive foods

often with a gourmet appeal.

4. BRANDINGThe use of nationally or locally

labeled products for sale in an

existing foodservice operation.

5.BENCHMARKINGThe total quality management

measurement tool that

provides an opportunity for

the company to set attainable

goals based on what other

companies are achieving.

6. Foodservice in the

lodging sector is

incorporating mini marts,

ethnic fare, simpler foods

and healthier selection.

7. COMFORT FOODS

Foods associated with the

comfort of home, includes

traditional American dishes

such as meat loaf, roast

chicken, mashed potatoes,

fruit cobbler, pasta and beef.

8. HOME MEAL REPLACEMENTS

Prepared or partially prepared

foods to take home. Examples:

Sauces ready to poured pasta,

bagged salad and bakery items

9. DISPLAY COOKINGRestaurant design where the

kitchen may be viewed by the

diners.